The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 35 lbs : 0
This item was last sold on : 08/19/18
Mexican papaya turn greenish-yellow with shades of orange when ripe and contain numerous round, shiny, inedible black seeds in its center cavity. Somewhat similar to a melon, its delectable flesh is firm and juicy. The flavor, however, is not quite as sweet as the common papaya.
Mexican papaya are available year-round.
Mexican papaya is one of the fastest growing tropical fruits available today. Ranging in size, some can measure twenty inches long and weigh in at fifteen pounds. The average papaya found in markets weighs one-and-one-fourth to two pounds and is six to twelve inches long. The Mexican variety is somewhat larger.
Papaya places first among fruits in the content of vitamin C, vitamin A, iron, niacin, calcium, folate, riboflavin, thiamine, potassium and fiber. Papaya contains a beneficial enzyme, papain, that aids digestion. Following papaya in nutritional value, in order, is cantaloupe, strawberry, orange, tangerine, kiwi, mango, apricot, persimmom and watermelon. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Lacking acidity, enhance flavor with a sprinkle of lemon or lime juice. Cut in half; scoop out seeds; top with a scoop of sour cream, frozen or chilled yogurt or ice cream; sprinkle with brown sugar or granola. Slice peeled papaya into rings for an attractive edible garnish; serve with fish and meats. Dress up green salads. Make yummy marinades, ice cream, sauces, smoothies and bread. Add green papaya to stews and soups. Bake, boil or stuff; serve as a vegetable. Add to fruit salads. Puree to make delicious iced beverages. Blend with peanut butter for a tasty spread. Spicy foods love its company. Containing papain, a meat tenderizer, puree fruit to make a natural tenderizing addition to meat marinades. Papaya leaves wrapped around meat also serve as a tenderizer. To soften and tenderize thick meats such as roast beef or t-bones, spread mashed papaya over the meat. Refrigerate about two hours before cooking. To ripen, keep green fruit at room temperature three to five days. To store, refrigerate ripe papaya. Use within a day or two for best flavor. Firm peeled papaya can be frozen in chunks. Frozen fruit is best used in soups, marinades, salad dressings, entrée or dessert sauces and for baking. Uncooked papaya does not congeal in commercial gelatin with an animal protein base. It may be used with agar, a seaweed base. When making papaya chutney or jam, use a commercial pectin or other fruits that have an abundance of pectin.
The Hawaiian Islands are also major producers of papaya and at one time they used this fruit to feed chickens and pigs! Today, it is a favorite on many menus and more mainland consumers are discovering this island delicacy. Papaya is not to be confused with "pawpaw", the American custard apple. Australians use "pawpaw" to mean papaya.
A New World fruit, papaya is native to South and Central America. Its name is derived from the Spanish adaptation of the word "ababai" from pre-Columbian communities in the Caribbean. Dating back to prehistoric times, dozens of varieties of papaya exist today. Mexican papaya grows in Mexico and is imported into the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Pearl Hotel||San Diego CA||877-732-7573|
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|Unico Juice Shop||San Diego CA||619-230-5444|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Culinary Concepts||San Diego CA||858-530-1885|
|Buon Appetito||San Diego CA||619-238-9880|
|Shorehouse Kitchen Carlsbad||Carlsbad CA||858-663-9916|
|The Crack Shack-Encinitas||Encinitas CA||858-735-3093|
|Project Wildlife||San Diego CA||619-295-3172|
|Viejas Casino Banquets||Alpine Ca||619-295-3172|
|Pali Wine Company||San Diego CA||310-893-0038|
|California Center for the Arts||Escondido CA||760-839-4107|
|Seasons of La Jolla||San Diego CA||858-456-8619|
|Hilton Garden Inn||San Diego CA||858-720-9500|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Brigantine Corp||San Diego CA||858 926 9644|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Bivouac Ciderworks||San Diego CA||816-809-5193|
|Blue Point / Coastal Cuisine||San Diego CA||619-233-6623|
|The Crack Shack LA||Los Angeles CA||619-520-4793|
|Bernini's Bistro||La Jolla CA||858-454-5013|
|Fonda Don Diego||Coronado CA||619-537-0054|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Tom Hams Light House||San Diego CA||619-291-9110|
|The Flavor Chef (Catering)||Vista CA||619-295-3172|
|InterContinental San Diego||San Diego CA||619-501-9400|
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|Noble Experiment||San Diego CA||619-446-0002|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Village Vino||San Diego CA||619-546-8466|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Coast Catering||Escondido CA||619-295-3173|
|Mr A's||San Diego CA||619-239-1377|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|Bobs Specialty Meats||Escondido CA||760-839-6850|
|The Crack Shack Costa Mesa||Costa Mesa CA||619-450-7978|
|Agave Coffee and Cafe||Chula Vista CA||619-427-2250|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Volcano Rabbit||San Diego CA||619-232-8226|
|The Crack Shack-San Diego||San Diego CA||619-795-3299|
|UrbanLife Cafe||San Diego CA||619-432-5202|
|University Club||San Diego CA||619-234-5200|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Vista Valley||Vista CA||760-758-2800|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|The Crossings||Carlsbad CA||760-444-1800|
|Crown Point Catering||San Diego CA||619-223-1211|
|Fishmonger's Market||San Diego CA||619-646-5238|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|Marriott Marquis North Tower||San Diego CA||619-234-1500|
Recipes that include Mexican Papaya. One is easiest, three is harder.
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